Tannin-sorghum flours in cream cheese: Physicochemical, antioxidant and sensory characterization-Reference-Cited by-同舟云学术

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Tannin-sorghum flours in cream cheese: Physicochemical, antioxidant and sensory characterization

Published:2022-01 Issue: Volume:154 Page:112672
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Tadeu da Veiga Correia Vinícius,D'Angelis Danielle Fátima,Neris dos Santos Amanda,Silva Roncheti Elder Felipe,Vieira Queiroz Valéria Aparecida,Fontes Figueiredo José Edson,Azevedo da Silva Washington,Ferreira Andreza Angélica,Fante Camila Argenta

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Empresa Brasileira de Pesquisa Agropecuária

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

1. Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: A randomized controlled trial;Anunciação;Food Research International,2019

2. Official methods of analysis of the association of official analytical Chemists international,2012

3. Extruded sorghum flour (Sorghum bicolor L.) modulate adiposity and inflammation in high fat diet-induced obese rats;Arbex;Journal of Functional Foods,2018

4. Fortification of yogurt with flaxseed powder and evaluation of its fatty acid profile, physicochemical, antioxidant, and sensory properties;Ardabilchi Marand;Powder Technology,2020

5. Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products;Awika;Journal of Agricultural and Food Chemistry,2003

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1. Update on emerging sensory methodologies applied to investigating dairy products;Current Opinion in Food Science;2024-04

2. Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics;Current Research in Food Science;2024

3. A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis;Foods;2023-10-16

4. The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products;Foods;2023-04-10

5. Impact of Gamma Irradiation on Physicochemical, Technological, Antioxidant and Microbiology Properties of Whole Sorghum Flours;Journal of the Brazilian Chemical Society;2022

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